Cranberry Cornbread Lettuce Salad

Name: Cranberry Cornbread Lettuce Salad
Prep time: 10 min
Yield: 1
Ingredients: 1 cup fresh spinach; 1 cup chopped romaine lettuce; 1 Persian cucumber; 1/4 orange bell pepper; 0.5 oz Yorkshire Wensleydale cheese with cranberries; 1 serving cornbread (ETP recipe)

Natasha

5 years ago

Cranberry Cornbread Lettuce Salad

Course Main Dish, Salad

Diet Gluten Free, Low FODMAP, Nut Free, Soy Free, Sugar Free, Vegetarian

Cook Method No Cook/Raw

Prep and Cook Time 45 Minutes Total, Quick Cook, Quick Prep

Protein Source Dairy

Servings 1

Prep Time 10 minutes

Cook Time 0 minutes

Ingredients

1 cup fresh spinach
1 cup chopped romaine lettuce
1 Persian cucumber
1/4 orange bell pepper
0.5 oz Yorkshire Wensleydale cheese with cranberries
1 serving cornbread ETP recipe

Instructions

Place the spinach and romaine in the salad bowl.
Cut the cucumber into thin rounds. Add it to the bowl.
Dice the bell pepper. Add it to the bowl.
Toss the ingredients in the bowl.
Dice the cheese. Sprinkle it on top.
Cut the cornbread into bite size pieces. Arrange them on top of the salad.

Recipe Notes

Notes:

Any color of bell pepper can be used. The salad will keep well in the refrigerator for up to 3 days.